Chicken Simmered in a Coconut Milk-Vinegar Sauce (Murghi Vindaloo)

Oh my gosh. This is a  really good curry. It’s kinda spicy, but really great flavor. The recipe is from 660 Curries by Raghavan Iyer. 660 Curries is by far one of my favorite cookbooks in my collection.  Garlic paste can be found in the ethnic section of the grocery store or at your local Indian market. I love Patel’s Grocery in Jackson.  They are always so helpful.







Chicken Simmered in a Coconut Milk-Vinegar Sauce (Murghi Vindaloo)

2 tablespoons canola oil
1 medium-size red onion, cut in half lengthwise and thinly sliced
1 chicken (3.5 pounds), skin removed, cut into 8 pieces
1/4 cup distilled vinegar (use cider vinegar for a sweeter taste)
1 tablespoon garlic paste
1 tablespoon coriander seeds, ground
2 teaspoons cumin seeds, ground
1 teaspoon cayenne (ground red pepper)
1 teaspoon ground Kashmiri chiles or 1/4 teaspoon cayenne mixed with 3/4 teaspoon sweet paprika
1 teaspoon coarse kosher or sea salt
1/4 teaspoon ground turmeric
1 cup unsweetened coconut milk

Heat oil in a large skillet over medium-high heat. Add the onion and cook, stirring until it is light brown around the edges, about 5 minutes.

Lower the heat to medium and add the chicken pieces, meat side down. Cook until they have browned, 2 to 3 minutes per side. Transfer the chicken and onion to a plate.

Pour the vinegar into the skillet, and add the garlic paste, coriander, cumin, cayenne, kashmiri chiles, salt, and turmeric. Scrape the bottom of the skillet to deglaze it, releasing any browned bits of onion and meat; this will incorporate a rich flavor and color into the sauce. Reduce the heat to medium-low, cover, and simmer the sauce, stirring occasionally, until some of the oil, now a deep vermilion-red color, starts to separate around the edges of the skillet and on the surface, 5 to 6 minutes.

Stir in the coconut milk, and return it to the skillet. Cook, covered, stirring and basting occasionally, until the meat in the thickest parts of the chicken is no longer pink inside and the juices run clear, 18 to 20 minutes. Transfer the chicken to a serving platter.

Raise the heat to medium and simmer the sauce vigorously; uncovered, stirring occasionally, until the creamy, reddish-brown curry is gravy-thick, 5 to 8 minutes.

Pour the sauce over the chicken and serve.

*Bone-in pieces of chicken are commonly used in Indian curries. The marrow in the bone adds to the meat’s juicy succulence. If you wish, you can use boneless pieces, but do make sure to decrease the cooling time by at least 50 percent. Dark meat is always gamier-tasting than white; either one will work for this curry.



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